Kitchen
Every plate knows what it’s made of.
Build menu items from portions and ingredients. Every sale deducts exactly what went into the dish, so your kitchen stock is always right.
Kitchen · Stock item trace
Stock item
Beef sausages
Packet of 10 · Today
- Opening
- 4 pcs
- Issued
- 3 pkt
- Sold
- 28 pcs
- Closing
- 6 pcs
- Variance
- 0
Receipts that used it6 sales
| Receipt | Time | Dish | Pieces |
|---|---|---|---|
| #A-20377 | 07:42 | Full breakfast ×2 | −4 |
| #A-20381 | 08:05 | Full breakfast ×1 | −2 |
| #A-20390 | 08:31 | Sausage & chips ×3 | −6 |
| #A-20402 | 09:14 | Full breakfast ×4 | −8 |
| #R-00112 | 09:40 | Room 12 · Breakfast ×2 | −4 |
| #A-20418 | 10:02 | Full breakfast ×2 | −4 |
What you get
What kitchen does for you.
Recipes from portions
Define a dish once (2 sausages, 1 egg, 2 slices of toast) and stock follows every sale.
Trace any ingredient
Pick a stock item and a date to see every receipt that used it.
Counter meals
Prepare in batches and sell by the portion, with the batch tracked to the gram.
Meal categories
Organise breakfast, mains and drinks the way your menu actually reads.
Works together with
*** End of receipt ***
Close the day with everything accounted for.
See EPOS-CL running with data that looks like your business, then let us help you set up your products, staff and tills.